Tag: Food Dessert

Banana Bread Scones with Toasted Sesame Icing
May 2, 2026

Banana Bread Scones with Toasted Sesame Icing

These flaky banana bread scones are soft and tender, packed with ripe banana flavor. They’re finished with a nutty sesame icing while they’re still warm, helping to keep them moist. Prep Time: 20minutes minutesCook Time: 22minutes minutesServings: 8 scones Ingredients Sesame Icing Instructions For the scones For the toasted sesame icing …

Sweet Treat
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by CookDiaries
Buckeyes
January 14, 2026

Buckeyes

Buckeyes are rich, creamy, and irresistibly sweet treats made from peanut butter and chocolate. Bite-sized and perfect for sharing, they’re a classic candy that combines salty and sweet in every decadent, melt-in-your-mouth bite—ideal for holidays, parties, or anytime a little indulgence is needed. Prep Time:30 minsTotal …

Party Bites
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by CookDiaries
Cinnamon Roll
June 3, 2025

Cinnamon Roll

Few things fill a home with warmth and comfort quite like the scent of homemade cinnamon rolls baking in the oven. This sweet treat is a cherished favorite, often made as a weekend surprise for the family. The excitement it brings is unmistakable sometimes even the adults can’t contain their enthusiasm. With its soft, gooey center and irresistible aroma, this homemade cinnamon roll recipe has a way of turning an ordinary morning into something special.

Prep time: 30 minutes
Rise time: 1.5–2 hours
Bake time: 20–25 minutes
Makes: 12 rolls

Ingredients

  • 1 cup whole milk (warm)
  • 1/3 cup granulated sugar
  • 1 tbsp granulated sugar
  • 1 tbsp active dry yeast
  • 2 jumbo eggs (room temperature)
  • 7 tbsp butter (melted)
  • 1 1/2 tsp vanilla extract
  • 4 1/2 to 5 cups all-purpose flour
  • 1 tsp salt
  • 1 1/2 tsp cinnamon

Cinnamon Sugar Filling

  • 1 cup light brown sugar (packed)
  • 3 tbsp cinnamon
  • 7 tbsp butter (softened)

Cinnamon Roll Icing

  • 8 oz cream cheese (softened)
  • 1/4 cup butter (softened)
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt

Instructions 

  • First, make the cinnamon roll dough. Warm the milk until it reaches about 105F. In a large bowl, add 1 tbsp of sugar and 1 tbsp of yeast to the warm milk. Stir to mix evenly and allow to sit for about 5 minutes until the mixture becomes foamy.
  • Once the mixture has become foamy, add the 1/3 cup of sugar, butter, eggs, and vanilla. Use a wooden spoon, a hand mixer with dough hooks, or beaters in a pinch to stir until combined. Once combined, add about 4 1/2 cups of flour, salt, and cinnamon. Stir using the dough hooks, starting on low, then slowly increase to high. Once a large ball has formed, transfer the dough to a floured surface, kneading with your hands for about 5 minutes, until the dough becomes smooth and elastic. Form into a ball again, place in a large greased bowl and cover with a warm damp towel. Place the bowl in a warm place to rise for an hour.
  • In the meantime, make the filling. In a small bowl, combine the butter, brown sugar and cinnamon together until thoroughly combined. Set aside.
  • Once the dough as doubled in size it is time to assemble the cinnamon rolls. Sprinkle a large work surface with flour. Take the dough out of the bowl, gently pressing the gas out and forming it into a rectangle. With a rolling pin, roll the dough out into at 24×12 inch rectangle, then spread the filling all over the dough. Roll the dough lengthwise to form a tightly formed log, then cut into 12 equally sized rolls. Place the rolls in a greased baking dish, cover and let rise until doubled in size.
  • While the rolls rise, preheat the oven to 350F and begin making your cream cheese icing. In a medium bowl, mix together the cream cheese, butter, powdered, sugar, vanilla extract, and salt on medium speed with a hand mixer and set aside.
  • Once the rolls have fully proved, place in the oven at 350F and bake for 18-20 minutes. Once baked, spread with the cream cheese icing. Allow to cool for a few minutes and then serve warm.
Breakfast, Desserts
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by CookDiaries
Golden Mango Cake
March 15, 2025

Golden Mango Cake

An elegant dessert that’s as beautiful as it is refreshing, this tropical mango mousse entremet combines the brightness of mango and passion fruit with delicate almond sponge, silky mousse, and a glossy mirror glaze. With its vibrant color and refined layers, it’s perfect for impressing …

Desserts
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by CookDiaries
Strawberries & cream bread & butter puddin
November 8, 2024

Strawberries & cream bread & butter puddin

Try this summery twist on a classic pudding packed with juicy strawberries, or swap for your seasonal berry of choice Ingredients: Directions: Nutrition per serving:

Desserts
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by CookDiaries
Ultimate crème brûlée
November 7, 2024

Ultimate crème brûlée

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet

Ingredients:

  • 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
  • 100ml whole milk
  • 1 vanilla pod
  • 5 egg yolks
  • 50g golden caster sugar, plus extra for the topping

Directions:

  • Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
  • Pour the large and small cartons of double cream into a medium pan with the milk.
  • Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
  • Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
  • Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
  • Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
  • Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
  • Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
  • Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.
  • Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
  • Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.
  • Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
  • When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
  • Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Nutrition per serving:

  • kcal620
  • fat59g
  • saturates34g
  • carbs17g
  • sugars0g
  • fibre0g
  • protein6g
  • salt0.01g
Desserts
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by CookDiaries
Elderflower posset with gooseberries
November 6, 2024

Elderflower posset with gooseberries

Whip up a simple, sophisticated dessert to enjoy with friends al fresco. Topped with gooseberries, it makes a stunning end to a summer menu Ingredients: Directions: Nutrition per serving:

Desserts
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by CookDiaries
Coconut ice cream
November 5, 2024

Coconut ice cream

Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut Ingredients: Directions: Nutrition per serving:

Desserts
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by CookDiaries
Easy speculoos cake
October 24, 2024

Easy speculoos cake

Love speculoos biscuits? Transform them into this cake, which also makes the most of speculoos spread in the icing. It’s sure to be a family favourite!

Ingredients:

  • 175g unsalted butter, at room temperature
  • 175g light brown soft sugar
  • 150g speculoos biscuit spread
  • 50g natural yogurt
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 175g self-raising flour
  • 4 tbsp caramel or dulce de leche
  • 6 speculoos biscuits , roughly crushed
  • 200g unsalted butter
  • 400g icing sugar
  • 100g speculoos biscuit spread

Directions:

  • Heat the oven to 180C/160C fan/gas 4 and line the bases of two 20cm cake tins with baking parchment. Beat the butter and sugar together using an electric whisk until light and fluffy, about 2 mins. Add the spread and beat again to combine.
  • Combine the yogurt, eggs and vanilla in a jug, then add this along with the cinnamon, flour and a pinch of salt. Beat for 1-2 mins until combined. Divide between the tins, level the tops using a spatula and bake on the middle shelf of the oven for 30 mins until risen and golden, or a skewer inserted into the middles comes out clean – if any wet batter remains, bake for 5 mins more, then check again. Leave in the tins for 15 mins, then turn out onto a wire rack to cool completely.
  • For the icing, beat the butter, half the sugar and all the spread together using an electric whisk until smooth. Add the rest of the sugar and beat again. Warm the caramel in the microwave for 30 seconds to loosen. Sandwich the two sponges together using half the icing and a drizzle of caramel, then spread the rest of the icing over the top and side. Drizzle over the rest of the caramel and sprinkle over the crushed biscuits. Will keep in a cake tin for up to four days.

Nutrition per serving:

  • kcal657
  • fat36g
  • saturates19g
  • carbs76g
  • sugars0g
  • fibre1g
  • protein5g
  • salt0.7g
Sweet Treat
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by CookDiaries
Mini hasselbacks with soured cream, dill & pink pickled onions
October 11, 2024

Mini hasselbacks with soured cream, dill & pink pickled onions

Top these mini hasselbacks with soured cream, pink pickled onions and dill for easy finger food. They’re ideal for parties and buffets Ingredients: Directions: Nutrition per serving:

Appetizers
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by CookDiaries